Creamy Lemon White Bean Soup Bowl

Name: Creamy Lemon White Bean Soup Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cans (15 oz each) white beans, drained and rinsed; 4 cups vegetable broth; 1 medium onion, diced; 3 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried thyme; Salt and pepper, to taste; Juice of 1 lemon; 1/4 cup fresh parsley, chopped

Highlighted under: Healthy & Light

When I first stumbled upon a lemon-infused bean soup, I knew I had to try making my own version. The combination of creamy white beans with a hint of zesty lemon creates a delightful bowl of comfort food that's perfect any time of year. I experimented with different herbs and spices to elevate the flavors further, and after a few tries, I nailed a recipe that I absolutely love. This soup is not only delicious but also filling, making it an ideal choice for lunch or dinner.

Created by

Jocelyn Parker

Last updated on 2026-01-18T13:55:09.253Z

Making this creamy lemon white bean soup has become a staple in my kitchen. I love how the ingredients come together so easily, yet the taste is vibrant and fresh at the same time. The secret lies in using fresh herbs that brighten the flavors, and of course, the generous splash of lemon juice.

During my recipe trials, I learned that blending a portion of the soup gives it a velvety texture that sets it apart from traditional bean soups. If you want an extra burst of flavor, top it with some lemon zest right before serving, it’s a game-changer!

        Why You'll Love This Recipe
        Zesty lemon flavor that awakens the palate
Creamy texture that satisfies your cravings
Nutritious and comforting, perfect for chilly days

      

Perfecting the Creaminess

To achieve that luscious creamy texture, blending a portion of the soup is essential. When using an immersion blender, aim to blend at least half of the soup until silky smooth, leaving some beans whole for a satisfying bite. If using a regular blender, allow the soup to cool slightly before transferring in batches. Always blend in small amounts to avoid splattering, and return the blended mixture to the pot to maintain warmth during the final steps.

If you find the soup isn't as creamy as you desire, consider adding a splash of non-dairy milk or a tablespoon of tahini for additional creaminess without overpowering the lemon flavor. These ingredients enhance texture and can also introduce new layers of flavor, making each bowl even more enjoyable.

Ingredient Insights

White beans, such as cannellini or navy beans, serve as the backbone of this soup. Not only do they provide a hearty base, but they're also rich in protein and fiber, contributing to a wholesome meal. Ensure you rinse them properly before use to remove excess sodium from the canning process, resulting in a cleaner flavor profile.

Fresh parsley is not just a garnish in this soup; its vibrant color and fresh notes elevate the lemon and beans. For a twist, try substituting it with fresh cilantro or even spinach if desired. Each herb brings its unique character, allowing you to customize the dish to your taste preferences.

Storing and Serving Suggestions

This creamy lemon white bean soup can be made ahead and stored in the refrigerator for up to four days, making it a great option for meal prep. Allow the soup to cool completely before transferring it to an airtight container. When reheating, do so gently on the stove over low heat, stirring occasionally to avoid scorching and to help the flavors meld back together.

For serving, consider pairing this comforting soup with crusty bread or a light salad. A sprinkle of fresh lemon zest or a dollop of yogurt can brighten the soup further, and adding a drizzle of olive oil before serving enhances the overall richness.

Ingredients

You will need the following ingredients:

Soup Ingredients

2 cans (15 oz each) white beans, drained and rinsed
4 cups vegetable broth
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper, to taste
Juice of 1 lemon
1/4 cup fresh parsley, chopped

Gather these ingredients and get ready to create a delicious soup!

Instructions

Follow these simple steps to make your soup:

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and thyme, cooking for an additional 1-2 minutes.

Combine Ingredients

Add the drained white beans and vegetable broth to the pot, bringing it to a simmer. Season with salt and pepper to taste. Let it cook for about 10-15 minutes to meld the flavors.

Blend the Soup

Using an immersion blender, blend about half of the soup until smooth while leaving some beans intact for texture. If you don’t have an immersion blender, carefully transfer portions to a blender.

Add Lemon and Serve

Stir in the lemon juice and chopped parsley. Taste and adjust seasoning as needed. Serve hot, garnishing with additional parsley and lemon zest if desired.

Enjoy your flavorful creamy lemon white bean soup!

Pro Tips

For an extra touch, add a dollop of sour cream or yogurt on top, or serve with crusty bread for dipping.

Dietary Adjustments

If you're looking for a gluten-free version of this soup, rejoice! All the ingredients in this recipe are naturally gluten-free, making it safe for those with gluten sensitivities. However, always double-check the labels on your vegetable broth and canned beans to ensure they meet gluten-free standards.

For a vegan twist, avoid any traditional dairy accompaniments and stick with plant-based toppings like nutritional yeast, which adds a cheesy flavor. This will keep the dish fully plant-based while maintaining a delicious depth that counters the zesty lemon.

Custom Flavor Variations

Feel free to experiment with the herbs in this soup. If you want to add a bit of heat, consider incorporating a pinch of red pepper flakes during the sautéing of the onions and garlic. Alternatively, swapping dried thyme for fresh rosemary or sage can impart a different aromatic quality that beautifully complements the creamy texture.

If you prefer a thicker soup, you can also add a peeled and diced potato during the simmering stage. Once cooked, blend it alongside the other ingredients to create an even heartier base, making the soup more filling and sustaining.

Questions About Recipes

→ Can I use dried beans instead of canned?

Yes, you can use dried beans. Just soak them overnight and cook them until tender before following the recipe.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave before serving.

→ Is this soup gluten-free?

Yes, this soup is gluten-free as all the ingredients used are naturally gluten-free.

→ Can I add more vegetables?

Absolutely! Feel free to add carrots, celery, or spinach for added nutrition and flavor.